While living and working in Italy after graduation, Mark Shreve ’04 learned the Culinary Art of Eating, too.  This month Mark was featured on the Edible Indy web site, with a menu especially created for the family owners of Trader’s Point Creamery, a grass-fed farm and dairy just outside of Indianapolis – using Trader’s Point’s own products.

Be sure to link to the recipes at the end of the article, which include:

Summer Crostini
Panazella Salad with Lemon Oregano Vinaigrette
New York Strip Steaks with Spicy Herb Pesto
Panna Cotta with Blackberries and Basil 

Are we hungry yet?  Now get cooking!

Thanks to Chemistry Prof. Scott Feller, himself a local family farm-to-table farmer,  for the heads up about Mark!